U.S. Rib Eye Steak

Rib eye or ribeye is one of the popular choices in making grilled or pan fried steak dishes because of its tenderness and flavor. In fact, Wikipedia defines it as:

The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juicy, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be “marbled”) than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorsome, and well suited to dry heat cookery.

There are numerous steak houses who brag about how juicy and yummy their steaks are, but the truth is, only a handful of them is telling the truth. Actually, for hubby and I, only Steak Town in Shangrila Mall and Antonio’s in Tagaytay passed the test. The sad part here is, whether these restos serve good steak or not, all of them are very expensive – as reiterated by Wiki’s entry on steak…

…the idea of eating steak signifies relative wealth.

Anyway, the secret to preparing a good steak dish is first and foremost a good quality beef; how you season and cook the steak only follows.

For all the readers of BQ’s Kitchen, I am giving you the opportunity to serve a steak with quality that is at par with the steaks that Steak Town and Antonio’s serve.

For all those who are interested, send me a note at daynelov@yahoo.com or text me at 0917 8210225 or 0922 8210225.